Poppy Seed Chicken Casserole is a Southern favorite and this version is delicious, with a little extra sour cream for flavor as well as butter and cream of chicken soup. This one is perfect for a potluck gathering or new parents and it’s freezer friendly!
Have you ever eaten Poppy Seed Chicken? It’s just an old-fashioned, simple chicken casserole that shows up at most church potlucks or funeral gatherings here in the South. It’s comfort food at its best—easy to prepare, easy to transport, can be made ahead, and is great for kids or adults. It’s also delicious!
You can make this casserole with chicken breasts but I prefer using a whole cooked chicken, and I usually just grab a rotisserie chicken from Publix because I think they add so much flavor to any dish that calls for a whole, shredded chicken. Plus, while you’re shredding, someone has to eat some of that crispy, scrumptious skin!
Poppy Seed Chicken Casserole is great with just a green salad or some roasted vegetables. I like to serve it with roasted green beans and a simple tossed salad.
Poppy Seed Chicken Casserole
- 4 cups cooked chicken, chopped (I like a rotisserie chicken), cut into bite-sized pieces or shredded
- 2 cups sour cream
- 1 can cream of celery or cream of chicken soup
- 2 cups Ritz cracker crumbs
- 1 tablespoon poppy seeds
- 1 stick unsalted butter melted
Preheat oven to 350. Lightly grease a 9 x 13 casserole dish.
- Mix chicken, sour cream, and soup together in a large bowl.
Mix cracker crumbs, poppy seeds and butter together.
- Spread chicken mixture into prepared casserole dish.
- Sprinkle cracker crumbs over the chicken.
- Bake at 350 for about 30 minutes, until bubbly and crackers are browned.
** Can be made ahead for one day. Don't put crackers on top until ready to bake.